Tasty veggie chips in many flavors from Nami Chips/Fizzeology Foods
The tumultuous turns of the spring and early summer have left many of us guessing just when our favorite summer produce will be arriving.
For the most part, the season has been a bit slow this year, with a lot of the harvest coming in a week or two behind the average.
Better late than never though, and as we see more and more of the fruits of summer we can enjoy them all the same.
This past week saw the arrival of the first apples of the season with Lodi & Pristine varieties coming in from Ten Eyck Orchard.
The sunny market day welcomed the first eggplant, patty pan squash and even a few mulberries from Urban Gourmet.
Another tasty first were olive cheese curds from Murphy Farms, which flew off the table in record time, and had folks coming up to the Information Tent to spread the news of just how good they were.
The gladiolas starting arriving this past weekend as well, with single stalks available from County Line Plants & Produce.
As we move on to the fifteenth (!) market of the season, we're hoping to see the first sweet corn of the year from Alsum Sweet Corn and potentially other growers too.
We hope you can join us this week as we revel in the beginning of peak summer season. A little delay for our summer favorites has only built our anticipation.
Atoms to Apples will be absent from the market this Saturday.
Kopke's Greenhouse has finished vending for the 2017 season. They'd like to thank all their customers for their patronage and wish everyone a wonderful market season.
Fresh green and striped zucchini
from Happy Valley Farm
Science is Fun - Science in Motion, the interactive science demo led by UW Chemistry Professor Bassam Shakhashiri will return to the market for another day of learning & fun Saturday, July 29th. This is not one to be missed!
Fresh cut flowers from Lor Farm always make a great gift, or the perfect accent for the diner table.
Session Two Vendor List:
Here's a helpful list of vendors who are signed up for Session Two (June 24th - August 26th) of the 2017 season.
PLEASE NOTE: Not all vendors are present every week. Check the Vendor Notices section for known absences, added daily vendors, and vendors who've finished vending for the session.
Zucchini, eggplant, peppers and so much more popping in this past week. Enjoy the flavors!
Crossroads Community Farm eggplant
Spicy Stir-Fried Japanese Eggplant and Cucumber
(From Martha Rose Shulman & NYT Cooking)
- 2 long Japanese eggplants (about 1 1/2 pounds)
- 2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
-½ teaspoon sugar
- ¼ teaspoon salt (more to taste)
- 2 teaspoons dark sesame oil
- 2 tablespoons peanut or canola oil
- 1 tablespoon minced ginger
- ¼ to ½ teaspoon red pepper flakes (to taste)
- 2 tablespoons minced scallions or chives
1. Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
2. Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
3. Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.
Fresh Zucchini Salad with Lemon Vinaigrette
(From Sugar-Free Mom)
- 4 medium zucchini, shredded or 6 cups
- 3 tablespoons extra virgin olive oil
- juice of 2 lemons or 3 tablespoons
- zest of 1 lemon
- 1/2 teaspoon salt
- pepper to taste
- 1/4 cup fresh chopped basil & parsley
- goat cheese (for topping)
1. Shred, dice or slice zucchini to equal 6 cups total. In a small bowl, whisk together, oil, lemon juice, zest, salt and pepper.
2. Pour dressing over zucchini and fresh basil and parsley and toss gently.
3. Top with goat cheese.
4. Keep refrigerated.